Multigrain buttermilk pancakes (no-tofu)

4 servings

Ingredients

Quantity Ingredient
1½ cup Multigrain Pancake Mix; (no-tofu)
1 Egg
1 tablespoon Canola oil
1¼ cup Buttermilk; plus
¼ cup Extra buttermilk; to thin
Lowfat 1% milk; may be substituted

Directions

1) Place mix in a large bowl. Beat egg lightly with the oil in a small bowl. Add egg mixture and enough buttermilk to the mix to make a creamy batter.

2) Cook pancakes on a lightly oil, nonstick griddle or skillet, turning when buttles appear on the serve.

VEGAN PANCAKE - omit egg and milk and use 2 tablespoons oil and 1+¼ to 1+½ cups apple juice or other liquid.

EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@... 3/99 Veg-Recipes@..., eat-lf@...

Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 15, 1999, converted by MM_Buster v2.0l.

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